Abbie is a Chef and Registered Dietitian based in NYC. You can learn more about her and find hundreds of recipes and videos at ChefAbbieGellman.com and follow her on social media @ChefAbbieGellman
1 tablespoon olive oil
1 medium onion diced
2 carrots peeled and diced (note: can use 14.5 ounce can of carrots, drained and rinsed)
1 zucchini diced
Optional: 1 can 14.5 ounces green beans, drained and rinsed
2 garlic cloves minced
1 can 14.5 ounces cannellini beans, drained and rinsed
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
¼ cup tomato paste
2 28- ounce cans crushed tomatoes
1 tablespoon low sodium soy sauce or gluten free tamari
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Optional: ½ cup parsley and basil chopped
Preparation
In a large pot over medium heat, add olive oil. Add onion, carrots, zucchini, and green beans and saute until tender, 5 to 6 minutes.
Add garlic and saute 30 seconds.
Add beans, Italian seasoning, and crushed red pepper flakes and cook for an additional 30 seconds.
Stir in tomato paste and cook ~1 minute.
Add the crushed tomatoes and soy sauce and stir to blend. Reduce the heat to low, cover, and simmer for 30-60 minutes.
Remove from the heat. Season with salt and pepper.
Optional: put all ingredients in a high-speed blender or use immersion blender and process till smooth.